the best vegan chocolate cake

Stop what you're doing and make this cake.  It's no exaggeration to say this is the best vegan chocolate cake.  Or just that this is the best chocolate cake.  After all, none of us had ever had vegan chocolate cake. We had an occasion to celebrate today so I was glad to find such a great recipe.  I even made an extra trip to the store for the baking powder that I had run out of.  I was a little cross that I had to make an extra trip but this cake was WORTH IT!

the best vegan cake (nora cooks)
1 cup unsweetened almond milk
1 tablespoon apple cider vinegar
2 cups all purpose flour
1 3/4 cup granulated sugar
3/4 cup cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup canola oil or melted coconut oil (I used melted coconut oil)
2/3 cup unsweetened applesauce
1 tablespoon vanilla extract
1 cup boiling water

chocolate buttercream frosting:
1 cup cocoa powder
1 1/2 cups earth balance vegan butter, softened baking sticks preferred
4-5 cups powdered sugar
2 teaspoons vanilla extract
1/4 to 1/2 cup unsweetened almond milk

For the chocolate cake:
Preheat oven to 350 degrees and grease two 9-inch cake pans.  Line with parchment paper for easy removal.
Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it.  Stir slightly and set aside to curdle.
In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt.  Whisk well to combine.
Add the oil, applesauce, vanilla and almond milk/vinegar mixture.  Mix on medium speed with a hand mixer until well combined.
Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until well combined.  The batter will seem very runny at this point; that is how it should be.
Divide the batter evenly between your cake pans.  Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.  After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.

For the buttercream frosting:
Add the cocoa powder to a large bowl.  Add the softened vegan butter and mix with a hand mixer until creamed and well combined.  Add half the powdered sugar and half of the almond milk and mix until combined.  Add the rest of the powdered sugar and vanilla extract.  Mix starting on low and turn to high.  Mix until fluffy and well combined.
If the frosting seems too dry, add more milk, a tablespoon or two at a time.  If the frosting seems too wet and doesn't hold it's shape, add more powdered sugar until it thickens up.
Frost the cake using an icing spatula or a butter knife.